Goat's Cheese, Leek and Baby Tomato Tart

This is a Guest Recipe from the Daily Mail Saturday Magazine

This was unexpectedly good, we used the enriched gluten free savoury pastry Gluten Free Savoury Pastry

and the filling was packed full of flavour.   We served this together with the Tangy Quinoa Salad

It took 15 minutes to make the vegan pastry and 45 minutes to prepare the filling

and to gently saute the vegetables - then a final 30 minutes to bake the tart.

Utensils

• 27 cm diameter tart ring or loose-bottomed tart/flan tin, lightly greased and placed on a baking tray.
• Food processor to make both pastry and filling
• Chopping board
• Sharp knife
• Bowl for discarded peelings
• Garlic crush
• Saute pan with lid (for leeks and garlic)

Ingredients

250g puff pastry (or use the vegan recipe - Gluten Free Savoury Pastry

3 leeks, thinly sliced (400g)

4 cloves garlic, minced

250g soft, mild goat's cheese

2 large eggs, lightly beaten

100 ml single cream (we used a vegetarian one)

1 tablespoon fresh thyme leaves

Sea Salt and freshly ground black pepper

250g baby plum or cherry tomatoes, halved (I used 30, cut in half)

50g Parmesan cheese, grated

Method:

1. Pre-heat the oven to 200C/Gas 6.
   
   
2. Roll the puff pastry out on a floured surface and cut a circle a little bigger than the tart ring.  Line the ring with the puff pastry, pressing it into the base and sides and easing any overhanging pastry back down so it sits about 5mm above the top.  This will allow for shrinkage when cooking.  Prick the base several times with a fork.  Puff pastry will still look good even if it seems uneven when cooked, so don't worry about it too much.
   
   
3. If you are using the Vegan recipe, this does not roll out so easily, so place the dough onto a floured surface and coax into a a flat round shape and then put this into a flan dish with sides and using your knuckles, spread the pastry out over the base and up the sides.  It may come apart a bit, but this doesn't matter, you can easily mend the holes and it will be fine.
   
   
4. Place the pastry into the fridge for 20 minutes to rest.   If you are in a hurry, you can get away with skipping this bit.
   
   
5. When it has rested, line the Puff pastry case with greaseproof paper and fill with baking beans or rice.  Place in the oven for 15 minutes, then remove the paper and beans and return to the oven for a further 5 minutes.
   
   
6. If you are cooking with the Vegan pastry, you can simply put the pastry lined flan case on its own into the oven and cook for about 15 mins - you can tell once it starts to look slightly golden and firm.
   
   
7. While the pastry is cooking, heat the olive oil in a frying pan and lightly sauté the leeks and garlic until the leek is softened, but not coloured.  Cool slightly.
   
   
8. Reduce the oven to 180C/Gas 4.
   
   
9. Sauté the leeks and garlic in olive oil in a large frying pan until softened, but do not let them colour.   Set aside.
   
   
10. Mix together the goat's cheese, eggs, cream, thyme and seasoning and beat until smooth.  This can be done really quickly in a food processor.
    
    
11. Spoon the leek mixture into the pastry case.
    
    
12. Now pour the goat's cheese and egg mixture onto the top of the leeks evenly and then add a good few twists of black pepper.
    
    
13. Arrange the tomatoes over the top, cut-side up, and scatter over the Parmesan cheese.
    
    
14. Bake for 30 minutes until the cheese filling has set and the Parmesan is becoming golden.
    
    
15. Remove from the oven and let it rest for 10 minutes before removing to serve, either warm or cold - with new potatoes and a french dressed salad
    
    
16. We teamed this up with Tangy Quinoa Salad - and it was a great contrast - really unusual.